King Cake Recipe

This King Cake recipe is a classic New Orleans Mardi Gras tradition. Anyone that hosts a Mardi Gras party will want to have King Cake on the menu. The tradition is to place a small ceramic baby inside the cake and the person who gets the baby is responsible for making the next King Cake.

King Cake Recipe

• 4 1/2 to 5 Cups All-Purpose Flour
• 1 Package Active Dry Yeast
• 1 Cup Milk
• 1/3 Cup Margarine or Butter
• 1/3 Cup Sugar
• 1/2 Teaspoon Salt
• 3 Eggs
• 1/3 Cup Margarine or Butter
• 1 Tablespoon Half-n-Half or Light Cream
• 1 Recipe Powdered Sugar Glaze (See Below)
• Decorative Colored Sugar (Purple and Green)
• 1 Ceramic Baby (optional)

In a large mixer bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, 1/3 cup margarine or butter, 1/3 cup sugar, and salt just till warm (120 to 130 degrees) and margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly, Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 - 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour).

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 min. Seperate the dough into 3 equal balls. Place the ceramic baby inside one of the balls. Roll each ball until it is 1 inch round and about 12 inches long. Braid the 3 rolls together and form a circle.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 min.)

Break any surface bubbles with a greased tooth pick. Brush dough with half-and half or light cream. Bake in 375 degree oven for 25-30 minutes or till light brown. If necessary to prevent over browning, cover the cake loosely with foil the last 5-10 min. of baking. Remove cake from oven. Brush again with half-and half or light cream. Cool for 1 min. Carefully invert the king cake onto a wire rack. Cool slightly. Invert again onto a serving platter.

Drizzle with Powdered Sugar Glaze. Top with colored sugar sprinkles.

Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups of sifted powdered sugar, 1 Teaspoon Corn syrup, 1/2 Teaspoon Vanilla, and enough half-and-half or light cream (1-2 Tbsp.) to make of drizzling consistency.

"Le bon ton rouille" and enjoy this king cake recipe as much as we do.

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